INGREDIENTS
4 cups
butternut squash
30 oz
canned garbanzo beans
28 oz
canned tomatoes
2
cinnamon sticks
1/2 cup
fresh cilantro
2
garlic cloves
2 tsp
ground coriander
3 tsp
ground cumin
4 cups
kale
1 1/2 tsp
kosher salt
1 tbsp
olive oil
1 medium
onion
2 cups
russet potato
1 tsp
saffron threads
5 cups
vegetable broth